The perfect pairing for a morning cup of coffee, crispy biscotti can be difficult for your customers to resist. Try all three variations -- Almond, Pecan and Chocolate Cherry.
Use your CPM800 stand mixer for best results.
Follow recipe step 1. In step 2, substitute 1 Tbsp (13 ml) vanilla extract for almond extract. In step 3, substitute 1 c (113 g) chopped pecans for almonds. Continue as directed.
Chocolate Cherry Biscotti
Follow recipe step 1. In step 2, instead of beating butter and granulated sugar, melt ¼ c (57 g) butter with 1 c (170 g) chopped semisweet chocolate. Let cool for 10 minutes. In the mixing bowl of the CPM800 stand mixer, beat the chocolate mixture, eggs, and 1 tsp (4 ml) vanilla extract. Beat on medium speed until blended. Follow step 3, adding ⅓ c (25 g) natural unsweetened baking cocoa with the flour. Omit the nuts. After the flour mixture has been blended, use the pulse setting to blend in 5 oz (150 g) chopped dried cherries. Continue as directed. In step 5, bake the logs for 24-26 minutes. Let cool for 20 minutes before slicing. Continue as directed. In step 7, back each side for 11-13 minutes. Continue as directed.